Clos Apalta, pleasure in the bottle

When Grand Marnier heiress Alexandra Marnier Lapostolle and her husband Cyril de Bournet arrived in Chile’s Colchagua Valley in 1994, they were inspired by the setting to craft world-class wines based on generations of experience in their native France.

When Grand Marnier heiress Alexandra Marnier Lapostolle and her husband Cyril de Bournet arrived in Chile’s Colchagua Valley in 1994, they were inspired by the setting to craft world-class wines based on generations of experience in their native France.


In 1994, when Marnier family acquired Clos Apalta, the property included vineyards plots populated with vines brought to Chile from Bordeaux in the 19th century, which lent a timeless sense to the refurbishment.

Today, the estate is led by 7th generation Charles de Bournet Marnier Lapostolle and winemaker Jacques Begarie with consultation from legendary advisor Michel Rolland. Clos Apalta wines regularly earn 90+-point scores from the world's most renowned critics, including crowning 100-point achievements. The 2005 vintage of Clos Apalta was even named the number one wine of the year in Wine Spectator’s Top 100.

Clos Apalta is arranged in a stimulating atmosphere, a hotel and winery crafted with careful energy and attention, designed to at once visually mirror and contrast with the landscape. Guests are invited to enjoy some of South America’s most exquisite wine surrounded by the expanse of nature that cradles Clos Apalta’s biodynamically-farmed estate vineyards which are cooled by the Andes Mountains and the Pacific Ocean, a pristine growing environment.

The evocative nest or barrel shape feels both natural yet extracted and hints at the inherent balance between setting and wine making. Special moments link guests to the wine: chef-prepared organic meals made from seasonal products, bike rides through the vineyards and private winery tours and tastings. Each detail tunes the senses—in a place with a magnetism that, in the words of winemaker Jacques Begarie, “Puts pleasure in the bottle.”

 

 

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